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v. (cooking method) to stew after frying or fry after stewing; to roast (same as 烤)
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[shāo]v./n./adj. (of fire or chemical substance) burn...; heat; damage by excessive fertilizer; run a fever; fever; (oral) swollen-headed
WRITE STROKE BY STROKE
Simplified stroke orders are based on the 'Standard of National Commonly-used Mandarin Chinese Characters (现代汉语通用字笔顺规范)', issued by the China National Language and Character Working Committee (国家语言文字工作委员会) on April 7th 1997. Traditional stroke orders are based on information issued by the Taiwan Ministry of Education.
hóng shāo ròu
phr. braised meat in soy sauce
chā shāo ròu
n. roast pork fillet
hóng shāo yú
n. braised fish in brown sauce
shāo qié zi
n. braised eggplant
hóng shāo niú nǎn
phr. (Chinese dish) braised beef tenderloin chunks with soy sauce
n. roasted pork
tā de cài jū rán shāo de zhè me hǎo dào yě shì jiàn lìng rén xiǎng bu dào de shì .
phr. His dishes are so well-cooked (he's so good at cooking); this is something quite unexpected.